December 10, 2010
Creamy Pasta with Lemon Pepper Chicken
Recipe adapted from Michelle's Recipe Box
2 to 3 cups rotisserie chicken
2 tbsp olive oil
3 garlic cloves ,minced
1 tbsp grated zest and 3 tbsp. juice from 1 lemon
1 pound of spaghetti
1 cup Ricotta Cheese
1 cup grated parmesan cheese
salt and pepper
Heat oil in skillet over medium heat until simmering.
Add garlic and 3/4 tsp pepper-cook until fragrant, about 30 seconds.
Add lemon juice and simmer-about 1 minute.
Add chicken and heat through.
In a pot, boil water then add 1 tbsp salt and pasta to boiling water and cook until al dente.
Combine ricotta, parmesan, lemon zest,and 1/4 tsp. salt in medium bowl.
Reserve 1 cup pasta cooking water.
Drain pasta and return to the pot.
Stir in ricotta mixture,chicken,parsley and 1 cup reserved pasta water.
Season with salt and pepper.
Destrie and I were the only ones that liked this. It had a light lemon flavor- He and I would have it again... not sure why the rest of us didn't like it...